Homemade Apple Pie

Cooking Instructions

first 6 ingredients for pie crust: Combine dry ingredients in large bowl. Add in butter and shortening and toss to coat the pieces with flour. Rub in butter and shortening with your finger tips, dipping the pieces in flour as you work until the mixture is coarse, sandy and no chunks larger than a big pea remain. Add water and press dough into a ball with the palms of your hands. Divide into two discs (using a knife) and wrap dough in plastic. Refrigerate for at least one hour and up to two days.

For the pie, mix apples, sugar, flour, spices and salt together in large mixing bowl. Stir well and set aside until dough has been rolled out.

Remove one disc of dough from refrigerator. On a large, flat, lightly floured surface, roll the disc into a large circle. Turn it frequently and sprinkles of flour as you roll to prevent it from sticking to the surface. Keep rolling until the dough will fill the pie dish (check by turning the dish upside down over the dough to see that there is plenty of overlay). Gently fold the crust in half, then in half again. Place in pie dish and gently unfold. Press into place, but do NOT stretch it to fit.

Repeat rolling procedure with second disc of dough. Fill pie dish with filling and dot filling with reserved butter.

Pinch edges to seal and don't bother crimping them, as this can toughen the edges. Discard any excess dough and cut a few steam vents in top crust. Bake pie at 425F for 10 minutes. Turn oven down to 375F and bake for 55-60 minutes, until pie is golden and a knife inserted into an apple piece (through the steam vent) comes out easily.

Let pie cool for at least 1 1/2 hours before slicing to allow juices to thicken. Serves 8.